Posts Tagged ‘Dark Chocolate Ganache’

The ChocolateDoctor’s Summer = Ice Cream

Wednesday, July 1st, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

It’s summertime and this is a question that is often asked this time of year: “How do I get a deep, dark, rich chocolate ice cream when the main ingredient is milk and cream?” Obviously, the milk and cream lighten the mix so that it looks like a light milk chocolate ice cream. So here is the ChefSecret—ultra alkalized cocoa powder is what the professionals use. For my Dark Chocolate Ice Cream I use Choclatique Black Onyx and my Dairy-Free Chocolate Ganache (see recipe below).

“Ganache” is not a scary concept, although the word may not be immediately familiar to the American reader. It’s a blend of chocolate, creams and syrups that results in a velvety, ultra-smooth paste. In the case of my Dairy-Free Dark Chocolate Ganache the dark chocolate is blended with light corn syrup or honey, cocoa powder and chocolate extract and whipped until smooth. With no sacrifice of taste or texture, this dark chocolate ganache is the perfect building block for those who love really great dark chocolate ice cream.

Here are the recipes that will give you outrageous dark chocolate ice cream that everyone will be talking about for years to come. You can find these recipes in my book Choclatique 150 Simply Elegant Desserts available on our website, Amazon and in bookstores nationwide. If you don’t see, ask for it!

Okay, fasten your seat belts, here we go. It’s best to read each recipe completely before starting and to measure all of your ingredients ahead of time. Please remember, it takes a little time to produce excellence.

Dark Chocolate Ganache

This wonderful, dark ganache enriches any recipe with true dark chocolate, European flavor. It’s the chocolate ganache “workhorse” at Choclatique. I love the intensity of the rich, deep chocolate flavor. It is perfect in Chocolate Cheesecakes, Devil’s Food Cake and Deep Chocolate Ice Cream. On its own it’s dairy- and gluten-free, and while it is not as sweet as other ganaches, it possesses all the benefits and “flavor thrills” that appeal to lovers of intense chocolate.

Yield: About 2 pounds of ganache
Prep Time: 10 minutes
Cooking Time: 15 minutes
Cooling Time: 1 hour
Chilling Time: 3 to 4 hours

Special Toolbox:
A large, heavy saucepan (3 quarts or larger)
A plastic sealable storage container

Ingredients:
1-1/4 cups water
2/3 cup light corn syrup
2 tablespoons unsweetened Dutch-processed cocoa powder (Choclatique Black Onyx)
1/4 teaspoon salt
1-1/4 pounds bittersweet chocolate, coarsely chopped (at least 64 percent like Choclatique Private Reserve Dark Chocolate)
1-1/4 teaspoons chocolate extract (see ChefSecret)

Directions:

  1. In a large, heavy saucepan, bring the water, corn syrup, cocoa powder, and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.
  2. Immediately add the chocolate and chocolate extract to the pan and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.
  3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate for up to three months.

ChefSecret: Chocolate extract is sold in most supermarkets and confectionery shops. I like to use Star Kay White’s Chocolate Extract.

Dark Chocolate Ganache Ice Cream

Rich, deep, and dark… Ben & Jerry and Messrs. Baskin and Robbins would be proud to make this chocolate ganache ice cream. It is made with eight all-natural ingredients—everything you might commonly find in your kitchen pantry, including dark chocolate. We add the Dark Chocolate Ganache to enrich the ice cream with chocolate flavor and creaminess you can feel on the tongue. As you will gleefully discover, it is like no other chocolate ice cream you have ever tasted!

This ice cream is used as a base for other ice creams or served just as it is. See variations in Choclatique (the cook book).

Yield: Makes 2 quarts
Prep Time: 5 minutes
Cooking Time: 15 minutes
Chilling Time: 4 hours
Freezing Time: 4 hours 20 minutes

Special Toolbox:
A wooden spoon
A fine-mesh sieve (strainer)
An electric ice cream maker

Ingredients:
1-1/2 cups heavy cream
2 tablespoons unsweetened ultra Dutch-processed cocoa powder (like Choclatique Black Onyx)
1 cup Dark Chocolate Ganache (recipe above)
2-1/2 cups whole milk, divided
1/2 cup granulated sugar
1/4 teaspoon sea salt
4 large egg yolks
1/2 teaspoon pure vanilla extract

Directions:

  1. In a medium saucepan, heat the cream and cocoa powder over medium heat, whisking to ensure the cocoa is fully absorbed. When the cream bubbles around the edges, remove the pan from the heat and add the Dark Chocolate Ganache. Wait for 30 seconds and then stir until smooth and blended. Add 1 cup of the milk and stir to combine.
  2. Return the saucepan to the stove and stir in the remaining 1-1/2 cups milk, the sugar and salt. Heat the mixture over medium heat, keeping the milk at a simmer; do not let it boil over the sides of the pan.
  3. Meanwhile, in a medium bowl, whisk the egg yolks together. Slowly drizzle about 1/4 cup of the warm milk into the egg yolks, whisking constantly to temper the eggs until combined.
  4. Pour the rest of the egg yolks into the saucepan and cook for 3 to 5 minutes over low heat, stirring constantly with a wooden spoon to prevent the eggs from cooking. Cook until the custard is thick enough to coat the back of the spoon and your finger leaves a trace in the custard when run along the back of the spoon.
  5. Pour the custard through a fine-mesh sieve into a bowl. Add the vanilla and stir to combine.
  6. Cover the surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate the custard for at least 4 hours. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.
  7. Transfer the ice cream to an airtight container and freeze for at least 4 hours to harden. Remove the ice cream from the freezer 10 to 15 minutes before serving to let soften.
  8. I hope you enjoy the rich, chocolaty goodness of this ice cream and let me know how it turns out… The ChocolateDoctor.

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The Month of June Empanadas

Thursday, May 31st, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

On my monthly trips to Lisbon, my friend, Paul Nitschmann, and I usually go out for a drink or two and order some empanadas. Actually empanadas trace their origins to Galicia and Portugal. They first appeared in the Iberian Peninsula before the Renaissance during the time of the Moorish invasions.

A cookbook published in the Catalan language in 1520, Libre del Coch by Ruperto de Nola, mentions empanadas filled with seafood among its recipes of Catalan, Italian, French and Arabian foods. In turn, it is believed that empanadas and the similar calzone are both derived from the Indian meat-filled pies, samosas.

In Portugal, an empanada is prepared similarly to a large pie with a larded crust which is then cut in pieces, making it a portable and hearty meal for working people. The fillings for Portuguese empanada usually includes tuna, sardines, cheese or chorizo (Portuguese sausage), but can instead contain Bacalhau (salted cod) or various cuts of pork. They are then fried and usually served at room temperature.

My dessert empanadas are very different. First of all, they are baked and not fried, and the dough is made with cream cheese instead of butter or lard. They are beautifully light with a rich, full-flavored, spiced chocolate ganache. Make them ahead of time and keep them in the refrigerator for up to 2 days before baking. In you lived in the Northern California area, we used to serve them during the month of June at my Customs House Restaurants. I have never shared this recipe before.

Baked Chocolate Empanadas

empanadas2

Prep Time: 10 minutes
Chilling Time: Overnight
Assembly time: 20 minutes
Baking Time: 15-20 minutes
Yield: 2-1/2 dozen

Ingredients:
1/2 cup butter, softened
1 (3 ounce) package cream cheese
1 cup sifted all-purpose flour, plus 2 tablespoons extra for rolling
1 cup Azteca Chocolate Ganache (see recipe below)
1/3 cup granulated sugar
1 teaspoon ground cinnamon

Directions:
The Day Before:

  1. Cream butter and cream cheese together until smoothly blended. Beat in the flour.
  2. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.

At Baking Time:

  1. Remove dough from refrigerator 30 minutes before using. Start heating oven to 375ºF.
  2. Sprinkle a little flour on the rolling service. Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place about 2 teaspoonfuls of chocolate ganache in center of each round, moisten edges with water.
  3. Fold round over and press edges together.
  4. Refrigerate for 15 minutes to set the dough before baking.
  5. Bake on ungreased cookie sheet 17 to 20 minutes until golden brown.
  6. Remove from the oven and immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners’ sugar if preferred.

Spiced Azteca Dark Chocolate Ganache

I chose Spiced Azteca Chocolate Ganache because the combination of flavors (cinnamon and chili) is a treasure commonly paired with chocolate in Aztec culture and is perfect for empanadas. This is definitely a recipe in which you’ll want to buy the best chocolate you can afford, as you can easily transform this ganache into truly gourmet truffles.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Cooling Time: 2 hours
Chilling Time: 3 to 4 hours
Yield: 2 pounds of ganache

Ingredients:
11/4 cups heavy cream
4 cinnamon sticks, about 3 inches long
1/2 teaspoon ground chipotle chili powder
1 pound Choclatique Private Reserve Dark Chocolate (64%), chopped
1/2 pound Choclatique Snowy White Chocolate (33%), chopped
2 teaspoons pure vanilla extract

Directions:

  1. In a large, heavy saucepan, bring the cream, cinnamon sticks and chili powder to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat. Remove the cinnamon sticks and discard.
  2. Immediately add the chocolate and vanilla to the pan and whisk until smooth. Set aside for about 2 hours to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.
  3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate overnight before using.

Note: Ganache will keep refrigerated for up to three months.

ChefSecret: For additional depth of flavor, squeeze some fresh orange zest over the melted ganache and stir into the mixture to release the oils from the skin and complement the fruitiness of the dark chocolate.

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How To Make Intensely Dark Chocolate Ice Cream

Friday, August 5th, 2011
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I got an email last week from Clyde in Phoenix, Arizona asking me about the secrets of making Dark chocolate ice cream.

This is a question that is often asked. How do I get a deep, dark, rich chocolate ice cream when the main ingredient is milk and cream? Obviously, the milk and cream lighten the mix so that if looks a lot like a light milk chocolate ice cream. So here is the ChefSecret—ultra-alkalized cocoa powder is what the professionals use. For my Dark Chocolate Ice Cream recipe I use Choclatique Black Onyx (ultra-Dutched) Cocoa Powder.

But that’s only half of the ChefSecret. The other half is a healthy helping of dark chocolate ganache. “Ganache” is not a scary concept, although the word may not be immediately familiar to most Americans. It’s a blend of chocolate, creams and syrups that results in a velvety, ultra-smooth paste. In the case of my recipe for Dairy-Free Dark Chocolate Ganache the dark chocolate is blended with light corn syrup, cocoa powder and chocolate extract, and whipped until smooth. With no sacrifice of taste or texture, this dark ganache is the perfect building block for those who are lactose intolerant, those on a vegan diet or those who just love really great dark chocolate ice creams.

But Choclatique Black Onyx is not only for ice cream, but for all your darkest cocoa needs. It is an intensely black, ultra Dutch-processed cocoa powder that has been alkalized to the extreme, resulting in a dark, jet black cocoa powder. It sort of resembles copy machine toner in the intensity of the color, but not in the flavor. When used in baking, it produces an impressive, black-as-coal colored appearance.

Choclatique Cocoa PowderBlack Onyx has less fat, and a little less flavor. The processing to blacken it takes a lot of the complex flavor notes away and also tends to create a drier finished baked product. So, for baking we strongly recommend using a 50/50 mixture of Black Onyx along Choclatique Red (Rouge) or Natura Cocoa Powders, which will add back a lot of chocolaty flavor. Less processing during the Dutching process preserves a truer chocolate flavor. If you want to use 100% Choclatique Black Onyx in your baked goods, be sure to increase the shortening in the recipe to alleviate the dryness.

Because not all cocoa powders are crated equal, for making the most successful, decadent chocolate desserts and confections I recommend you only use the finest quality, premium cocoa powders.

I’ve posted the recipes Dairy-Free Dark Chocolate Ganache and Dark Chocolate Ganache Ice Cream on the Choclatique website that will give you an outrageous dark chocolate ice cream that everyone will be talking about for years to come. You can also find these recipes in my new book Choclatique, available on our website and in bookstores nationwide after September 27th.

If you have a passion or even an addiction to the brown stuff, let me know… you can ‘Like’ me on Facebook and follow me on Twitter.

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